Skillet Gnocchi with White Beans and Spinach

by BudgetBites
Prep: 15m
Cook: 15m
vegetarian
Skillet Gnocchi with White Beans and Spinach - Image

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Ingredients
Servings:6
1tbspolive oil
1onion
2garlic
16ozpotato gnocchi
15ozcannellini beans
14 1/2ozcanned tomatoes
6ozspinach
1/4tspblack pepper
1/2cupmozzarella cheese
3tbspparmesan cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Cook the aromatics

    Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring, until soft and translucent. Add the minced garlic and cook one more minute.

  1. 2

    Brown the gnocchi

    Add the gnocchi straight from the package - no need to boil it first. Cook and stir for 5 to 6 minutes, until the gnocchi is golden brown at the edges.

  2. 3

    Build the skillet

    Stir in the rinsed and drained cannellini beans, the undrained tomatoes, the spinach, and the pepper. Cook, stirring, until everything is heated through and the spinach has wilted down.

  3. 4

    Melt the cheese

    Sprinkle the mozzarella and Parmesan over the top. Cover the pan and pull it off the heat. Let it stand 3 to 4 minutes, until the cheese is melted, then serve.

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Skillet Gnocchi with White Beans and Spinach

Created by: BudgetBites

Prep Time: 15m
Cook Time: 15m
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic
  • 16 oz potato gnocchi
  • 15 oz cannellini beans
  • 14 1/2 oz canned tomatoes
  • 6 oz spinach
  • 1/4 tsp black pepper
  • 1/2 cup mozzarella cheese
  • 3 tbsp parmesan cheese

Instructions

  1. Cook the aromaticsHeat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring, until soft and translucent. Add the minced garlic and cook one more minute.
  2. Brown the gnocchiAdd the gnocchi straight from the package - no need to boil it first. Cook and stir for 5 to 6 minutes, until the gnocchi is golden brown at the edges.
  3. Build the skilletStir in the rinsed and drained cannellini beans, the undrained tomatoes, the spinach, and the pepper. Cook, stirring, until everything is heated through and the spinach has wilted down.
  4. Melt the cheeseSprinkle the mozzarella and Parmesan over the top. Cover the pan and pull it off the heat. Let it stand 3 to 4 minutes, until the cheese is melted, then serve.

Notes & Tips

This is the kind of dinner that costs almost nothing and still feels like a real meal. A box of shelf-stable gnocchi, a can of beans, a can of tomatoes, and a bag of spinach - that's about $6 total and it feeds six, so you're looking at roughly a dollar a serving. The trick people miss: you don't boil the gnocchi. Toss it straight into the hot pan and it crisps up at the edges while the inside stays pillowy. The beans do double duty here - they stretch the dish and their starch thickens the sauce so it tastes like it simmered all afternoon. Swap in chopped kale if that's what's cheap that week; just give it an extra minute to soften. Leftovers keep in the fridge for about four days - add a splash of water when you reheat.